Perfect French sandwich loaf in minutes! Easy recipe for 'Pain de Mie' in 'French Bastards'

We visited one of the most disruptive and striking bakeries in France, "The French Bastards". They shared with us their recipe to make a sandwich loaf in record time, a super fluffy, tasty bread with an incredible color and aroma!
This is the recipe we use in the video.
Dough weight: 1360gr
Bread flour (T45) 662gr 100%
Full-cream milk 452gr 68%
Sugar 105gr 16%
Salt 5gr 0.8%
Sunflower oil 125gr 19%
Fresh yeast 18gr 3%
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#france #sandwichloaf #thefranchbastards

[@delademamuzu2710]

The bread looks gorgeous! 😍

[@d4lep0ro]

Agrego la receta pero con Masa Madre (resté las cantidades) Harina 000: 563g Masa madre: 199g Leche entera: 352g Azúcar: 105g Sal: 5g Aceite de girasol: 125g Cabe recalcar que queda muy líquida la masa, hay que amasarla bastante.

[@thehammerswe]

Really nice bread! Thanks and shout out to The French Bastards for sharing ;) One question though: For the 24 hours of rest, should the dough rest in the fridge or in room temperature?

[@SeiFong]

Always in the fridge. You never let a dough at room temperature for so long. Long fermentations are made in cold temperatures. 4-6°C

[@souadvander2414]

❤

[@mariaelenamelendez1511]

“French Toasts” also. 🤔🧐☺️😃😜👩🏻‍🍳👌🏼👏🏼🙌🏽🙏🏼🙏🏼🥰🙋🏻 Très Bien. 🎉

[@KrastyoKrastev]

Awesome video :) Love watching this channel

[@kylemain4314]

Wonderful interview and instruction!

[@Aennikolk]

He is so funny 😂

[@craine1223]

Awesome!! Thank you

[@lor7780]

The no mixing salt with yeast is such an old myth, incredible that it's stil around

[@shaiaxelrud1568]

I repeat the question: in the frige 24 hors or ouside? And what was the temperature the second time you checked? I like to add a teaspoon vinegar so the bread will be really white inside.

[@mikewurlitzer5217]

Yes given 18 gr of yeast [3%] it would seem it must have been in the fridge but the temp is very important.

[@SeiFong]

Long fermentations are made in cold temperatures. 4-6°C

[@DanielReichel1979]

Usually arround 1% yeast for fridge doughs. Not sure why 3%? All my daily doughs have less then 1% yeast, fridge overnight. I will try this bread instead of my rich brioch bread ;)

[@tamz0309]

I leave mine outside the fridge 2 hours. Punch it down and put in fridge for the rest of the fermentation 😊

[@arlettehohener6438]

Lecker😋dieses Pan de mie 🥰👌 Europäische Küche ist einfach👍💥👌fantastisch,das😉leckerste‼️ 🫶🇨🇭✌️

[@luvallakunchala2756]

This looks delicious, would u please tell me the loaf pan size. TIA.

[@myshinobi1987]

How many loaves is the recipe for? One or two? Please let me know, thank you.

[@barrychambers4047]

It looks delicious, but I need to watch my cholesterol!

[@IVDS]

And how to turn this recipe into a loaf using sourdough?

[@Aennikolk]

Would you bake the bread with steam? (Water in the oven) or without? Going to try soon

[@shaiaxelrud1568]

I dont know what oven you have, I threw mine away and bough one without steam, I am sooo hapy now, siddenly all the recipes are working!

[@SeiFong]

If you spray the top you don't need steam. And often this kind of bread is cooked in a mold with closed lid. So you don't even use eggs or anything.

[@Aennikolk]

Ok Thank you!! I have a lid to close my mold. Will try this Weekend 🥲🤍

[@SeiFong]

@@Aennikolk You might know already but don't let the dough proofs more than 3/4 of the max height of you mold. Else the lid might pop off during cooking. In this video they cook the bread "brioche style". So they gave it more proofing (or they just put more dough in the mold. More than you can if you close it).

[@Aennikolk]

@@SeiFong Alright. Thank you so much, I am very new to this and I already love the conmunity

[@goldenrule1948]

No butter with a brioche crumb❣️

[@edithgravel9029]

Hourra pour la cuisine française dans tout sa splendeur., et les blagues de Gluten….. Question, l’huile est-elle ajoutée lors du second pétrissage? Merci. Hourra for the French cuisine in all its splendour., and for Gluten’s jokes and funny faces… Question: is the sunflower added at the second round of kneading? Thanks.

[@bouyahiaouihadjer6692]

In your translation you need to add : sunflower 'oil' Or vegetable oil

[@artsymargo]

QUESTION: I have the Gluten Morgen app, but have not found how to import your recipes (other than the ones that originally came with the app). How do we import your recipes, like this one for Pain de Mie, into your app?

[@glutenmorgentven]

Take a look at this tutorial on how to use the app: kzbin.info/www/bejne/mZOmeaeHg82lpqs Let us know if you have any doubt 🍞🍞

[@Shimmyausmwohnzimmer]

Wow lots of sugar! 😮

[@BarneyCarroll]

Really intrigued by the vegan suggestion. No butter, sure … No eggs, OK (any particular substitute?)… But no milk either??

[@tachykardie_]

18gr yeast??? WTF

[@mikewurlitzer5217]

That sure seemed a lot but without knowing if this was left at Room Temp or in the Fridge it would make a huge difference. Wish they would include the METHOD which seems just as important as the Recipe.

[@artsymargo]

FRESH yeast ... which is a lump of moist yeast. If you can't get it, divide in 3 = about 6-7 grams dry yeast.

[@fng303]

Too much sugar and oil.

[@mikewurlitzer5217]

Love your recipes but on your android app, ads which cannot be stopped are unacceptable. Deleted the app

[@dmitrivassiliev15]

A detailed method would help. Otherwise, you risk to make your viewers pissed. Please less rhetoric and more biz. Thanks

[@swel7586]

Great tutorial but boring jokes. You're over doing it. it's not even funny anymore. Why don't you leave the jokes to professional comedians and do the baking?